So that's the end of my vindaloo paste that has lived in my fridge for a year now
I've been using it as my regular recipe for a few years, but it's time for a change of heart.
Now which paste to replace it with?
I've tried a madras one, which wasn't as good.
So I'm now on the hunt for a replacement regular pot of paste.
and another thing!
I put 2 tablespoons of dessicated coconut into one of the naans, made with Dan Lepard leaven again.
But in the cooking lost track of which one was jazzed up a bit.
& on eating, neither my husband nor I could tell which one it was. I wonder where all that coconut hit went to!